BRANDY'S RESTAURANT Fails Health Inspection - Chicago Restaurant

POTENTIALLY HAZARDOUS FOOD MEETS TEMPERATURE REQUIREMENT DURING STORAGE, PREPARATION DISPLAY AND SERVICE - Comments: Found food at improper temperatures: in the steam table- 2lbs of cooked meatballs at 123.4f and 5lbs of cooked potatoes at 113.7f, in the prep area next to the flat top- 5lbs of cooked chicken at 96.2f, in the rear three door prep cooler- 10lbs of beef at 46.7f, 15lbs of lasagna at 45.3f, 10lbs of cheese at 46.1f, 120lbs of chicken at 48.0f, 10lbs of deli meat at 45.9f, 30lbs of cut greens at 47.2f, 12lbs of sauces (dressing and salsa) at 48.9f, 5lbs of pork at 44.9f, and 5lbs of sliced tomatoes at 47.1f. Operator discarded 229lbs of food with a stated value of $2000. Instructed facility to maintain all potentially hazardous foods at 40f or below or 140f or above. Critical violation 7-38-005(a).

Ill food workers cause 70% of foodborne outbreaks. Proper reporting prevents transmission of Norovirus, Hepatitis A, Salmonella, and other serious diseases.

All food employees must understand and follow health reporting requirements and food safety responsibilities.

Employees must: Report illness symptoms and exposures; Be excluded/restricted when ill; Understand their role in preventing foodborne illness; Follow proper hygiene practices; Have signed health policy on file.

FOOD PROTECTED DURING STORAGE, PREPARATION, DISPLAY, SERVICE AND TRANSPORTATION - Comments: Observed improper food storage: found raw beef stored above coleslaw in the front prep cooler, found eggs stored above beef in the walk in cooler, and found raw beef stored above vegetables in the walk in cooler. Instructed facility to store all foods in order of final cooking temperature with the highest final temperature stored on the bottom and the lowest stored on top. Correct and maintain. Serious violation 7-38-005(a).

Dirty equipment harbors and spreads pathogens, causing cross-contamination and illness.

All food contact surfaces must be properly cleaned and sanitized.

Wash, rinse, sanitize after each use; Clean between different raw foods; Every 4 hours for continuous use; When contaminated; Proper procedures and chemicals.

POTENTIALLY HAZARDOUS FOOD PROPERLY THAWED - Comments: Observed 7 boxes of frozen French fries in the prep area set out to thaw before cooking during the lunch rush as stated by owner. (Fries still at proper temperature.) Instructed facility that all potentially hazardous foods must remain at 40f or below or 140f or above until they are to be immediately cooked or prepared. Operator stored said fries in cooler during inspection. Serious violation 7-38-005(a).

Improper thawing allows surface bacteria to multiply while interior remains frozen.

Time/temperature control foods must be thawed safely.

Approved thawing methods: Under refrigeration; Under cold running water; In microwave if immediately cooked; As part of cooking. Never at room temperature.

OUTSIDE GARBAGE WASTE GREASE AND STORAGE AREA; CLEAN, RODENT PROOF, ALL CONTAINERS COVERED - Comments: Observed the outside waste grease receptacle to have heavy grease accumulation on the top and on the ground surrounding it. Instructed facility to clean and maintain to help prevent pest harborage. Serious violation 7-38-020.

Poor waste management attracts pests and creates breeding grounds for disease vectors.

Exterior waste areas must be clean and pest-proof.

Dumpsters on cleanable pad; Tight-fitting lids; Area kept clean; Grease containers covered; Regular pickup; No overflow.

FOOD IN ORIGINAL CONTAINER, PROPERLY LABELED: CUSTOMER ADVISORY POSTED AS NEEDED - Comments: Observed prepared foods not labeled throughout. Instructed facility to label and maintain. Observed desserts prepacked for customers to grab and go that are unlabeled. Instructed facility to label any prepackaged food for customers grab and go with name of contents, ingredients, date, allergens, and where it was produced and to maintain.

Improper methods result in slow cooling that allows bacterial growth.

Approved cooling methods must be used.

Use shallow pans, ice baths, rapid chill units, ice wands; Cut large items into smaller portions; Stir frequently; Leave uncovered during cooling.

CLEAN MULTI-USE UTENSILS AND SINGLE SERVICE ARTICLES PROPERLY STORED: NO REUSE OF SINGLE SERVICE ARTICLES - Comments: Observed knife stored between a prep table and cooler in the rear prep area. Instructed facility to store all utensils and equipment in a clean and sanitary manner and to maintain

Consumers need warning about increased risk from raw/undercooked foods.

Required consumer advisories for raw/undercooked foods.

Disclosure and reminder for raw/undercooked animal foods; Written notice on menu; Must identify specific items.

FOOD AND NON-FOOD CONTACT SURFACES PROPERLY DESIGNED, CONSTRUCTED AND MAINTAINED - Comments: Observed the large, white, square cutting board in the front prep area to have deep dark grooves in it. Instructed facility to clean/repair or replace and maintain.

Unapproved processes may lack critical safety controls.

Variance required before conducting specialized food processes.

Submit application to CDPH; Include HACCP plan; Await approval before starting; Maintain all required records.

FOOD AND NON-FOOD CONTACT EQUIPMENT UTENSILS CLEAN, FREE OF ABRASIVE DETERGENTS - Comments: Observed the drain pipe and compartment below the front exposed handsink to be dirty. Instructed facility to clean and maintain. Observed the knife rack at the front prep area to be have dirt and food debris accumulated on it. Instructed facility to clean and maintain. Observed the shelf directly above the steam table to have dirt and food debris accumulated on the underside of it. Instructed facility to clean, sanitize, and maintain.

Dirty equipment harbors bacteria and attracts pests.

All equipment and utensils must be clean and properly maintained.

Equipment clean to sight and touch; Free of food debris and grease; Maintained in good repair; Stored properly when clean.

FLOORS: CONSTRUCTED PER CODE, CLEANED, GOOD REPAIR, COVING INSTALLED, DUST-LESS CLEANING METHODS USED - Comments: Observed the floors not maintained in various areas: in the boiler room found dirt and debris on floors, in the front prep area found dirt built up under floor mats and equipment and along wall bases, in the rear prep area found dirt accumulated along wall bases, in the soda room found dirt, debris, and syrup on the floors, and in the rear electrical closet found debris and clutter in the closet on floor. Instructed facility to clean all areas routinely and maintain.

Damaged floors harbor bacteria and create safety hazards.

Floors must be smooth, cleanable, and maintained.

Smooth, non-porous in food areas; Properly sloped to drains; Coving at wall junctures; Kept clean; Good repair.

WALLS, CEILINGS, ATTACHED EQUIPMENT CONSTRUCTED PER CODE: GOOD REPAIR, SURFACES CLEAN AND DUST-LESS CLEANING METHODS - Comments: Observed the walk in cooler walls and ceiling to have dirt and food debris accumulated. Instructed facility to clean, sanitize, and maintain. Observed grease accumulation on the exhaust hood filters. Instructed facility to clean and maintain. Observed stained ceiling tiles throughout the rear prep area. Instructed facility to replace and maintain.

Damaged surfaces cannot be properly cleaned and may harbor pests.

Walls and ceilings must be smooth, cleanable, and in good repair.

Smooth, washable surfaces in food areas; Light colored; No holes or cracks; Clean and maintained.

VENTILATION: ROOMS AND EQUIPMENT VENTED AS REQUIRED: PLUMBING: INSTALLED AND MAINTAINED - Comments: Observed a small leak at the base of the neck of the three compartment sink. Instructed facility to repair and maintain.

Pests spread numerous diseases through contamination.

No pests or animals allowed in facility.

No evidence of pests; No live animals except service animals; Effective pest control program.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed the small coke cooler used for dessert item storage without a thermometer. Instructed facility to install and maintain a thermometer.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.

REFRIGERATION AND METAL STEM THERMOMETERS PROVIDED AND CONSPICUOUS - Comments: Observed the small coke cooler used for dessert item storage without a thermometer. Instructed facility to install and maintain a thermometer.

Poor personal hygiene transfers contaminants to food.

Food handlers must maintain personal cleanliness.

Clean outer clothing; Hair restraints; Short, clean fingernails; No jewelry except plain ring; Clean hands and arms.